7 Moles of Oaxaca

My favorite is the negro mole. I have made it a couple of times and like most sauces, fresh is always better.

We also use jarred mole "Dona Maria" brand and isn't to bad for jarred, which we thin with chicken broth and use on cooked chicken pieces over rice.

Dean

The negro mole is the one that's most commonly served up in American restaurants. I'm with you on the fresh is always better front. I make a version of the negro mole for my almost world famous chili.